Bakels
Baking ingredients since 1904

CHOCOLATE HOT CROSS BUNS

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Bread & Rolls - Sweet Buns - Fruit and Spiced Buns
Recipe No:  R101f
USING BAKELS BUN CONCENTRATE
Group  Ingredient KG
1 Flour 4.000    100%
BAKELS BUN CONCENTRATE 0.600    15%
BAKELS INSTANT ACTIVE YEAST 0.065    1.6%
Water (variable) 2.300    58%
 
2 Cinnamon 0.020    0.5%
Mixed Spice 0.050    1.25%
Chocolate Chips 1.100    28%
  Total Weight 8.135
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 and mix through.
4. \Dough temperature 30-31°C.
5. Allow dough to recover 5 minutes.
6. Scale and mould as desired.
7. Pipe on crosses before baking at 200°C.
Notes:  Using bakers percentages - Percentages on white flour weight
  If using Compressed Yeast, use 200g in above recipe.
  For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired.
Yield:  11 dozen buns scaled at 60 g.